00:00 Picking cabbage
04:25 Pickling cabbage
12:06 Preparing cabbage
14:10 Wash cabbage
17:21 Add cabbage stuffing
22:15 Cooking
27:07 Mukbang

** Turn on the subtitles to know the cooking ingredients **
** Recipe here **
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[Kimjang Cabbage Kimchi - 30 heads]
1. Soak 2 cups of glutinous rice in advance
2. Add anchovies, kelp, yellow pollack, and shiitake mushrooms to 5L of water and boil the broth.
3. Put 2 cups of pre-soaked glutinous rice in a pot in 3L of broth and boil it (Stir and boil until the glutinous rice dissolves well)
4. Cut chives, water parsley, mustard into 2~3cm long pieces, each large, and prepare 2 cups by finely slicing the ears.
5. Prepare about 30 medium-sized radishes, and shred 25 of them.
6. Put the remaining 5 radishes, 3 pears, and 3 apples in a blender, add broth little by little and grind
7. Put radish in a bowl, add about 1kg of red pepper powder and color it.
8. Sauce making (ground fruit juice, radish juice, 500ml of anchovy sauce, 500ml of anchovy sauce, glutinous rice porridge, 3 cups of plum syrup, 1kg of fresh shrimp, 3 cups of minced garlic, 1 cup of ginger, 2kg of red pepper powder)
9. Add seasoning to the sliced ​​radish and mix while adding leaf mustard, chives, cheongsam, and miniri.
10. Finally, season with salt, and after 2-3 hours, add the inside of the cabbage, and it's done.

[Pressure Cooker Boiled Meat]
1. Cut 2 packs of pork belly into 3 pieces and sprinkle salt and pepper on both sides.
2. Chop 2 onions thickly and place them under the pressure cooker, then place the cut meat on top.
3. Thickly slice 3 green onions, put them between the meat and put them on top, close the lid
4. When the pressure weight rings after about 10 minutes on medium heat, reduce the heat to medium low heat and boil for about 20 minutes more.